'Gluten Free Tuesdays' on Serious Eats

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

With all the turkey and side dish talk around Thanksgiving, breakfast often gets overlooked. Yet with a house full of guests on a holiday weekend, it's fun to serve something special for breakfast. More

This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker. More

Recently the front page of my local paper trumpeted bad news: "Slim pickings for area's apple crop." The combination of warm March temperatures and an April freeze led to a poor apple-growing season and early fall apples. So make the most of the apple crop with these hand pies! More

To me, fried chicken means one thing: skin on, bone in Southern fried chicken. So when a Serious Eater asked for a gluten-free conversion of Ree Drummond's (The Pioneer Woman) fried chicken recipe, it surprised me when they pointed me to a recipe for skinless, boneless fried chicken strips. But this gluten-free rendition actually turned out pretty tasty. More

Most summer suppers pair well with garlic bread. Yet sometimes the craving for garlic bread strikes when the gluten-free bread box is empty. If that happens, consider making a batch of these savory muffins. More

While corn tortillas are great and usually gluten-free, sometimes I just want a flour tortilla. Flour tortillas are essentially unleavened bread, and like any gluten-free bread, they require a little know-how to get right. More

One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders. More

[Photographs: Elizabeth Barbone] If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers. About the author: Elizabeth Barbone... More

Notes: There's only a half-cup of almond flour in the tart crust but it's enough to add a mild, nutty note to the crust. If you're allergic to almonds, replace the almond flour with 1/4 cup sweet rice flour and... More

[Photographs: Elizabeth Barbone] For this tart, I add Parmesan cheese to the crust and filling. If you're dairy-free, the tart works well without the cheese. For the filling, replace the half and half with either dairy-free cream or add an... More